Spicy prawn and chickpea curry

  • for 4 people
  • Takes 10 minutes to make and 25 minutes to cook
  • Easy
Adding chickpeas to recipes is a great way to save money as you can get away with using less fish. This recipe only costs £1.50 a head.

Nutritional info per serving

Per serving: 628kcals, 15.2g fat (1.9g saturated), 26.3g protein, 99.5g carbs, 7.8g sugar, 2.2g salt

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2 tbsp olive oil
1 large red onion, sliced
1 garlic clove, sliced
1 tbsp harissa paste
400g can chopped tomatoes
½ tsp caster sugar
1 tsp red wine vinegar
400g can chickpeas, drained and rinsed
200g raw peeled king prawns
A handful of chopped fresh coriander
A good squeeze of lime juice
Rice and flatbreads, to serve


1. Heat olive oil in a pan over a low heat and fry the onion for 5 minutes until soft. Add garlic and 1 tbsp harissa paste and cook for a further 2 minutes. Stir in tomatoes, sugar, vinegar, season and bring to a simmer.
2. Add the chickpeas. Simmer for 10 minutes, then stir in the prawns and cook for 3-4 minutes until they are pink.
3. Stir in a handful chopped fresh coriander and a good squeeze of lime juice and serve with lime wedges, rice and flatbreads.

  • Try this with strips of chicken breast instead of the king prawns.

From February 2009

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